There are few things that scare me in the kitchen: breaking down and cooking fish, dull knives, and taking a water bath out of the oven.
On more than one terribly unfortunate occasion, I have spilled hot, hot, HOT water all over the floor and splashed it all over my legs. Yes, simmering hot water all over my legs. I’m just super thankful that I have never been badly burned.
For the longest time, I hated making crème brûlée–simply because I did not like removing the crème brûlée ramekins and water bath out of the oven.
Custards and other egg based desserts need to be cooked “low and slow” to prevent that unwanted eggy-taste. Don’t try to cook crème brûlée without a water bath. The custard needs to be gently heated so it doesn’t turn into a rubbery, jello mess, which is the case when it is overcooked. Well, I’m happy to share with you my water bath alternative- the slow cooker! YES, a slow cooker set on low heat turns into the ideal water bath for crème brûlée.
Traditionally, crème brûlée consists of heavy cream, egg yolks, sugar and vanilla. I lightened this version a tad with the use of whole milk. Feel free to use all cream. You will end up with a creamier and silkier treat.
Instead of vanilla, I’ve infused my crème brûlée with tea!
My friends at TeaGschwendner sent me a couple bags of my favorite teas. All summer I’ve been sipping on cold brew Caipirinha tea. But lately, I’ve been having a change of heart. Have you noticed all the cute sweaters and fall colors making their way into fashion magazines and shopping malls? I couldn’t help myself. I started a bit early with the fall flavors in the kitchen. I used TeaGschwendner’s Cinnamon Stars to make this tea-infused crème brûlée. Cinnamon Stars (made with Rooibos tea and honeybush tea) works wonderfully for desserts because it smells and taste like freshly baked cinnamon rolls wrapped in vanilla beans.